Smoked Pork Shoulder
4 to 5
Boneless Pork Shoulder or Boston Butt
Packed Dark Brown Sugar
Dark Chili Powder
Ground Black Pepper
Combine all the dry rub ingredients in a small bowl or a shaker.
Trim excess fat from the pork shoulder. If it's Boston Butt, you don't have to trim any. Score the fat side with a sharp knife.
Rub a liberal amount of the rub all over the pork. You should have some extra dry rub that can be saved for next time.
Cover and refrigerate overnight, or for at least 12 hours.
Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it.
Follow your smoker's instructions and bring the temperature up to 250 degrees Fahrenheit and add wood chips. Place a water-filled aluminum drip pan under the grates to catch drippings.
Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees.
Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a
Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour.
Shred the pork using or a large fork or
BBQ meat forks
, pulling across the strands to maintain the texture.
This recipe works for both small and large pork shoulders. Larger will just take longer.
Applying the dry rub ahead of time is optional. You can apply it while you prep the smoker and temper the meat and it will still be great because of the long smoke time.
Apple or Cherry wood is best for smoking pork.
Recipe from SaltPepperSkillet.com